12 Crazy-Good Fresh Corn Recipes

Corn 101

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Season: Sweet corn is at its best in the late summer, but you can find it as early as May in some areas.How to buy: Be kind to corn and resist the urge to peel back the husk when examining ears. This farmers' market faux pas hastens the loss of natural sweetness. Instead, look for taut, moist green husks, and press to feel for tight, plump kernels. Avoid ears with dry stems.How to store: Corn tastes best the day you buy it; refrigerate until ready to eat. Fresh corn doesn’t have to be cooked; you can remove the kernels from the cob and enjoy it raw in a salad. Cooking tips: Boiling dissolves most of corn's (and other veggies') nutrients into the cooking water. Instead, microwave or grill corn to retain all of its health benefits.

To microwave: Cut off the silks that extend outside the husks, because they burn easily. Do not cut or open the husk itself. Arrange corn evenly in the microwave and cook on high, 3 to 4 minutes for one ear. Allow to cool 5 minutes before husking and removing the silk.

To grill: Cut off the silks that extend outside the husks, and do not cut or open the husk itself. Soak in water about 15 minutes. Allow excess water to drain off and then grill the corn in the husks about 5 minutes, turning several times.

Nutritional benefits: Yellow varieties of sweet corn are richer in vision-protecting antioxidants than white types; both are good sources of fiber.